- Total time 1 hour & 10 minutes
- Portion size 10 servings
In saucepan set over medium heat, cook 1 cup sugar and 1 tbsp water until sugar is dissolved. Stir in nuts. Spread onto parchment paper-lined baking sheet; let cool completely. Break into small pieces and set aside.
Preheat oven to 350°F. Grease bottom and sides of 9-inch springform pan; sprinkle with cocoa powder and tap to remove excess. Set aside.
In heatproof bowl set over larger pot of simmering water (do not allow bowl to touch water), combine chocolate, butter and espresso; cook, stirring, until smooth. Remove from heat; set aside.
Using electric mixer, beat egg yolks and 1⁄4 cup sugar until fluffy and light, about 2 minutes.
In separate bowl, using clean beaters, beat egg whites until soft peaks form. Add remaining sugar; beat until stiff peaks form. Fold egg yolks into chocolate mixture; fold in half of the egg whites until combined, then fold in remaining egg whites until completely combined. Scrape into prepared pan.
Bake until centre of cake is still slightly jiggly, about 25 minutes. Let cool completely; release from pan. Mound nut brittle on top before serving.
Test Kitchen Tip: Avoid buying spices in bulk if you follow a special diet, and check the labels of prepackaged spices to ensure they haven’t come into contact with ingredients that contain gluten.
Nutritional facts PER SERVING: about
- Calories 415
- Total fat 24 g
- Saturated fat 13 g
- Cholesterol 135 mg
- Sodium 120 mg
- Total carbohydrate 45 g
- Fibre 2 g
- Sugars 43 g
- Protein 5 g